These hard-cooked eggs get a Cajun kick with homemade rémoulade consisting of mayonnaise, yogurt, Creole mustard and lemon juice. Garnish with celery for color.
Steam eggs in a vegetable steamer 16 minutes; cool slightly, and peel. Slice eggs in half lengthwise, and remove yolks; mash yolks.
Stir diced celery, mayonnaise, yogurt, celery leaves, capers, Creole mustard, lemon juice, black pepper, salt, and ground red pepper into yolks. Divide among whites; top with sliced celery.